Spaghetti And Meatballs, LHJ

Recipe Ingredients

		Tomato sauce
1 teaspoon	5ml	Olive oil
2/3 cup	41g / 1.4oz	Chopped onion
2 teaspoons	10ml	Minced garlic
2		Whole tomatoes in puree - (28 oz each)
2/3 cup	157ml	Water
1/3 cup	78ml	Tomato paste
1 cup	62g / 2.2oz	Onion - peeled (small)
1		Carrot
1		Celery - cut in half
1 teaspoon	5ml	Oregano
		Meatballs
3/4 lb	340g / 11oz	Lean ground beef
1 cup	146g / 5.1oz	Fresh bread crumbs
2 tablespoons	30ml	Skim milk
1 tablespoon	15ml	Egg - lightly beaten (large)
1 tablespoon	15ml	Chopped fresh flat-leaf parsley
1 teaspoon	5ml	Minced garlic
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Basil
1/4 teaspoon	1.3ml	Freshly ground pepper
2 tablespoons	30ml	Red wine
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1 lb	454g / 16oz	Spaghetti or linguine

Recipe Instructions

1. Cook spaghetti according to package directions.

2. Make Tomato Sauce: Heat oil over medium heat in Dutch oven; add onions and cook until softened, 5 minutes. Add garlic and cook 1 minute more.

3. Puree tomatoes in blender or food processor until fairly smooth, in batches if necessary. Add to onion mixture with water, tomato paste, onion, carrot, celery and oregano. Cover and bring to a simmer.

4. Make Meatballs: combine all ingredients in large bowl until thoroughly mixed. Form twelve 1 1/2-inch meatballs.

5. Drop meatballs into simmering sauce. Cover and cook over medium-low heat, gently stirring occasionally, 40 minutes. Add wine, parsley, salt and pepper. Cook 10 minutes more. Discard onion, carrot and celery. Serve over spaghetti. Makes 6 servings.

NOTES : When shaping the meatballs, handle as little as possible to prevent meat from drying out, and use the leanest ground beef you can find.

Source:
Ladies Home Journal

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